Marie RamaCoauthor, Cooking For Dummies

John MarianiAward-winning culinary author

Learn to:• Set up and maintain your grill

• Build the perfect fire according to your needs

• Grill everything from meat and poultry to seafood, vegetables, and fruits

• Infuse international flavors intoeveryday grilled foods

Grilling2nd Edition

Making Everything Easier!™

Open the book and find:

• The difference between regular grilling and barbecuing

• Full-color photos of mouthwatering recipes

• Highlights of the latest and best grilling equipment

• Extended coverage on grill set-up and maintenance

• Expert advice on direct and indirect grilling

• Figures and charts featuring meat cuts and food prep techniques

• Must-know tips and tricks to master control over the grill

• Advice on using smokers and rotisseries

Marie Rama has worked as a professional pastry chef and recipe

developer for numerous food companies and associations. She is a regular

guest-chef on hundreds of TV and radio shows in the U.S. and Canada.

John Mariani is the author of several of the most highly regarded books

on food in America today. He is currently food and travel correspondent

for Esquire and restaurant columnist for Forbes magazine.

$21.99 US / $25.99 CN / £15.99 UK

ISBN 978-0-470-42129-1

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Now updated — your guide to becoming an expert grill master!Are you gearing up to grill? This hands-on guide explains how to purchase, use, and maintain everything from charcoal and gas grills to smokers and rotisseries for your grill. You get the latest on the different types of grills and food prep and grilling techniques, as well as dozens of new and improved recipes that will stretch your skills and tantalize your taste buds!

• Get ready to grill — understand grilling lingo, choose the right grill for you, and start and safely maintain a grill-ready fire

• Add spice to your life — stock your griller’s pantry with the latest herbs, rubs, flavored oils and marinades, including Asian and Mediterranean seasonings

• Grilling the oldies but goodies — from burgers and sausages to kebabs and ribs, make everyone’s favorites taste fabulous

• Go beyond the BBQ basics — expand your grilling skills with tasty tips for grilling pork, beef, poultry, lamb, fish and shellfish, vegetables, pizza, and more

Grilling

RamaMariani

2nd Edition

spine=.76”

by Marie Rama and John Mariani

GrillingFOR

DUMmIES‰

2ND EDITION

Grilling For Dummies®, 2nd Edition

Published byWiley Publishing, Inc.111 River St.Hoboken, NJ 07030-5774www.wiley.com

Copyright © 2009 by Wiley Publishing, Inc., Indianapolis, Indiana

Published simultaneously in Canada

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Library of Congress Control Number: 2009923065

ISBN: 978-0-470-42129-1

Manufactured in the United States of America

10 9 8 7 6 5 4 3 2 1

About the AuthorsMarie Rama is coauthor of Cooking For Dummies. She has worked as a

professional pastry chef and recipe developer for numerous food companies

and associations, including The McIlhenny Company and The United Fresh

Fruit and Vegetable Association. Marie served as Director of Romance,

Weddings, and Entertaining for Korbel Champagne and as a spokesperson for

Sunkist Growers. She is a regular guest-chef on hundreds of TV and radio

shows in the U.S. and Canada, and she lives with her husband, Mark Reiter,

and their two sons, Nick and Will, in Bronxville, New York.

John Mariani is the author of several of the most highly regarded books on

food in America today. His first book, The Dictionary of American Food & Drink (Ticknor & Fields, 1983), was hailed as the “American Larousse

Gastronomique” and was chosen “best reference book on food for 1983” by

Library Journal. It was later revised as The Encyclopedia of American Food & Drink (Lebahr-Friedman, 1999). His history of food service in the U.S.,

America Eats Out (William Morrow, 1991), won the IACP Award for best

reference book. The Dictionary of Italian Food & Drink, the most comprehensive

study of Italian food published in the U.S., was published in 1998 by

Broadway Books. He is also coauthor, with Alex von Bidder, of The Four Seasons: A History of America’s Premier Restaurant (Smithmark, 1999) and is

coauthor with his brother Robert Mariani of a memoir entitled Almost Golden

(Infinity, 2005), about growing up in the Bronx, New York. His latest book,

with his wife Galina, is The Italian-American Cookbook (Harvard Common

Press, 2000).

Mariani is currently food and travel correspondent for Esquire; wine columnist

for Bloomberg News; dining columnist for The Wine Spectator; food columnist

for Diversion; restaurant columnist for Forbes Magazine; and publisher/editor

of the online newsletter Mariani’s Virtual Gourmet (www.johnmariani.com).

Mariani was born in New York City and received his B.A. from Iona College

and his M.A. and Ph.D. from Columbia University. He lives in Tuckahoe, New

York, with his wife, Galina, and two sons, Michael and Christopher.

Authors’ AcknowledgmentsThere is a long list of people we would like to especially thank, who helped

make this book possible.

To gather accurate information for the sidebars and icons in this book, we

turned to many food experts and associations. We’d like to thank Susan Lamb

Parenti and the National Cattlemen’s Beef Association; Robin Kline and Ed

Newman, consultants for the National Pork Producers Council; the American

Lamb Council; and the National Institute of Fisheries. We are also grateful for

the invaluable contributions of Donna Myers, editor of “The BackYard BarbeQuer” newsletter — after more than 25 years as spokesperson for the

Barbecue Industry Association, Donna knows as much about grilling equipment,

manufacturers, and techniques as anyone we know. And thank you illustrators

extraordinaire, Liz Kurtzman and Rich Tennant.

We thank Galina Mariani for her creative and delicious recipe contributions

to this new edition. We’d also like to thank the following manufacturers who

generously donated our very reliable testing grills, grilling equipment, and

accessories: Weber, Sunbeam, Char-Broil, Ducane, Jackes-Evans, and E-Z Fit

Barbecue Parts and Accessories. We offer more information about these and

other equipment manufacturers in Chapter 2.

We owe special, heartfelt thanks to our Project Editor, Kristin DeMint, and

our Copy Editor, Jessica Smith. Throughout all these months, they kept us on

track with their tireless devotion, editorial skills, and insightful questions. We

also thank Acquisitions Editor Stacy Kennedy for her continuous, invaluable

support and clear-sighted counsel.

And one final note: Marie would like to thank her friend, Ira Bart, who one

perfect summer day, waved a two-inch-thick steak in front of his personally-

designed brick grill and announced, “Marie, you ought to write Grilling For Dummies.” So, we did.

Publisher’s Acknowledgments

We’re proud of this book; please send us your comments through our Dummies online registration

form located at http://dummies.custhelp.com. For other comments, please contact our

Customer Care Department within the U.S. at 877-762-2974, outside the U.S. at 317-572-3993, or fax

317-572-4002.

Some of the people who helped bring this book

to market include the following:

Acquisitions, Editorial, and Media

Development

Project Editor: Kristin DeMint

(Previous Edition: Tere Drenth)

Acquisitions Editor: Stacy Kennedy

Copy Editor: Jessica Smith

(Previous Edition: Tina Sims)

Assistant Editor: Erin Calligan Mooney

Editorial Program Coordinator: Joe Niesen

Technical Editor: Patricia Santelli

Recipe Tester: Emily Nolan

Editorial Manager: Michelle Hacker

Editorial Assistant: Jennette ElNaggar

Art Coordinator: Alicia B. South

Photographer: T.J. Hine Photography

Food Stylist: Lisa Bishop

Cover Photo: © Jupiter Images

Cartoons: Rich Tennant

(www.the5thwave.com)

Composition Services

Project Coordinator: Katherine Key

Layout and Graphics: Reuben W. Davis,

Sarah Philippart, Christin Swinford,

Christine Williams

Proofreader: John Greenough,

Nancy L. Reinhardt

Indexer: Estalita Slivoskey

Publishing and Editorial for Consumer Dummies

Diane Graves Steele, Vice President and Publisher, Consumer Dummies

Kristin Ferguson-Wagstaffe, Product Development Director, Consumer Dummies

Ensley Eikenburg, Associate Publisher, Travel

Kelly Regan, Editorial Director, Travel

Publishing for Technology Dummies

Andy Cummings, Vice President and Publisher, Dummies Technology/General User

Composition Services

Gerry Fahey, Vice President of Production Services

Debbie Stailey, Director of Composition Services

Contents at a GlanceIntroduction ................................................................ 1

Part I: Getting Ready to Show the Grill Who’s Boss ........ 7Chapter 1: Mastering Grill-Speak ..................................................................................... 9

Chapter 2: Buying the Grill of Your Dreams (and Accessories to Boot) .................. 21

Chapter 3: To Build a Fire ............................................................................................... 41

Part II: Adding Spice to Your Life ............................... 55Chapter 4: Peeking Inside the Grilling Guru’s Pantry .................................................. 57

Chapter 5: Infusing Foods with Flavor: Marinades, Oils, and Rubs ........................... 73

Chapter 6: The Saucy Side of Grilling ............................................................................ 91

Part III: For the Fanatics of the Classics .................... 113Chapter 7: Bun-Lovin’ Burgers, Sausages, and Hot Dogs .......................................... 115

Chapter 8: Swordplay: Grilling Kebabs and Satay ..................................................... 127

Chapter 9: Maybe Messy, Definitely Delicious: Ribs Worth Drooling Over............ 151

Chapter 10: Pair a Rotisserie with a Grill? Oh Yes, You Can .................................... 165

Part IV: Grilling Everything Under the Sun ................ 179Chapter 11: Beef: It’s What Grills Were Made For ..................................................... 181

Chapter 12: Pork — The King of Barbecue ................................................................. 199

Chapter 13: Savoring the Peppery Meat of the Middle East: Lamb ......................... 215

Chapter 14: Birds of a Feather...................................................................................... 231

Chapter 15: She Grills Seafood by the Seashore ........................................................ 259

Chapter 16: Not for Vegetarians Only: Vegetables and Side Dishes........................ 285

Chapter 17: Grill to Go: Sandwiches, Pizzas, and Other Finger Foods .................... 311

Chapter 18: Sweets Can Take the Heat, Too (And Cocktails Cool and Refresh) ... 325

Part V: The Part of Tens ........................................... 335Chapter 19: The Ten Commandments of Grilling ...................................................... 337

Chapter 20: Ten of Our Favorite Barbecue Joints ..................................................... 341

Appendix: Metric Conversion Guide ........................................................................... 345

Index ...................................................................... 349

Recipes at a GlanceMarinades Hoisin Marinade and Basting Sauce ............................................................................ 78

Spicy Soy and Cilantro Marinade ................................................................................ 78

Spicy Cinnamon and Soy Marinade ............................................................................. 79

Five Spice and Soy Sauce Marinade ............................................................................ 80

Provençal Marinade ...................................................................................................... 80

Moroccan Marinade ...................................................................................................... 81

Lime and Cumin Marinade ........................................................................................... 81

Cuban-Style Mojo Marinade ......................................................................................... 82

Greek Marinade ............................................................................................................. 82

Gingery Grilled Vegetable Marinade ........................................................................... 83

Rubs Hot and Sweet Spice Rub .............................................................................................. 86

Cajun-Style Steak Rub ................................................................................................... 86

Peppery Dried Herb Rub .............................................................................................. 87

Peppery Parsley Rub for Tender Steaks ..................................................................... 88

Five Spice Asian Rub ..................................................................................................... 88

Coriander and Fennel Rub ............................................................................................ 89

Middle Eastern Rub ....................................................................................................... 90

Sauces Roasted Garlic and Red Pepper Puree ........................................................................ 92

Mushroom-Butter Sauce ............................................................................................... 93

Ginger Cream ................................................................................................................. 94

Mustard and Rosemary Grilled Chicken Sauce ......................................................... 95

Tarragon Sauce .............................................................................................................. 96

Creamy Asian Peanut Sauce ......................................................................................... 97

Raita ................................................................................................................................ 98

Creamy Horseradish Sauce .......................................................................................... 99

Tahini Dressing .............................................................................................................. 99

Teriyaki Sauce .............................................................................................................. 100

Condiments Fresh Tomato Salsa ..................................................................................................... 101

Roasted Sweet Pepper Salsa ...................................................................................... 102

Black Bean and Red Pepper Salsa ............................................................................. 103

Sun-Dried Tomato and Basil Mayonnaise ................................................................ 104

Tomato Chutney .......................................................................................................... 105

Summer Squash Chutney ........................................................................................... 106

Cherry and Pear Chutney ........................................................................................... 107

Tapenade ...................................................................................................................... 108

Guacamole .................................................................................................................... 109

Barbecued Onions ....................................................................................................... 110

Compound Butter ........................................................................................................ 111

Burgers Turkey Burger .............................................................................................................. 118

Gorgonzola Hamburgers with Balsamic Onion Relish ............................................ 119

Lamb Burger ................................................................................................................ 120

Sausages Grilled Kielbasa with Creamy Mustard Sauce ......................................................... 125

Grilled Italian Links with Caraway Sauerkraut ........................................................ 126

Kebabs Artichoke, Mushroom, and Cherry Tomato Kebabs ............................................... 130

Western Beef Kebabs with Red Peppers and Onions ............................................. 132

Teriyaki Steak Kebabs ................................................................................................ 134

Apple and Tarragon Pork Kebabs ............................................................................. 136

Pork Kebabs with Nectarines and Red Onions ........................................................ 137

Lamb and Eggplant Kebabs with Tarragon Marinade ............................................ 138

Lemony Fresh Lamb Kebabs ...................................................................................... 140

Chicken Tikka ............................................................................................................... 142

Mixed Grill Seafood Kebabs with Fresh Lemon Sauce ........................................... 144

Sweet-and-Sour Shrimp Kebabs with Scallions ....................................................... 146

Satay with Peanut Dipping Sauce .............................................................................. 148

Ribs Just-Right Pork Ribs .................................................................................................... 155

Donna Myers’s Baby Back Ribs with Sweet-Hickory Barbecue Sauce .................. 158

Soul Food Pork Ribs .................................................................................................... 160

Korean Beef Short Ribs ............................................................................................... 163

Rotisserie Rotisserie-Grilled Chicken .......................................................................................... 170

Lemon-Herb Gravy ...................................................................................................... 173

Rotisserie Pork Spareribs ........................................................................................... 174

Rotisserie Boneless Pork Loin with Herbes de Provence ...................................... 176

Beef Grilled Steak 101 .......................................................................................................... 190

Texas Beef Barbecue ................................................................................................... 191

Chuck Steaks Marinated in Red Wine ....................................................................... 192

Grilled Steak Salad ....................................................................................................... 194

Grilled Tenderloin Au Poivre with Herb Butter Sauce ........................................... 196

Pork Lemony Tarragon Pork Chops ................................................................................... 205

Grilled Pork Chops with Rosemary Oil ..................................................................... 206

Apricot-Glazed Pork Chops ........................................................................................ 207

Caribbean Pork Chops ................................................................................................ 208

Brined and Grilled Loin O’ Pork ................................................................................ 209

Curried Pork Tenderloins ........................................................................................... 211

Soy-Marinated Pork Tenderloin with Asian-Flavored Vegetables ......................... 212

Coriander and Fennel Rubbed Pork Tenderloin ...................................................... 214

Grilled Chops with Orange and Rosemary ............................................................... 220

Lamb Lamb Shoulder Chops with Yogurt and Curry Marinade ....................................... 222

Western Lamb Steaks .................................................................................................. 224

Butterflied Leg of Lamb with Honey-Mustard Dressing ......................................... 226

Rack of Lamb with Hoisin Marinade ......................................................................... 228

Poultry Lemon Chicken Breasts .............................................................................................. 234

Jerk-Seasoned Chicken Breasts ................................................................................. 235

Spicy Chili Chicken Wings .......................................................................................... 237

Orange-Garlic Chicken Wings .................................................................................... 238

Grilled Chicken Quarters with Barbecue Sauce ...................................................... 240

Grilled Lime Chicken with Onion Compote .............................................................. 241

Lemon-Cilantro Chicken with Garlic-Ginger Mayonnaise ...................................... 242

Moroccan Chicken Legs and Thighs ......................................................................... 243

Chicken alla Mattone .................................................................................................. 244

Brined and Grilled Chicken ........................................................................................ 246

Dry Poultry Rub for Brined Chicken ......................................................................... 247

Grilled Turkey Tenderloins with Honey-Mustard Glaze ......................................... 248

Dale Curry’s Hickory-Smoked Whole Turkey ........................................................... 250

Rock Cornish Game Hens with Molasses-Rum Marinade ....................................... 254

Whole Game Hens with Asian Flavors ...................................................................... 256

Seafood Grilled Swordfish Steak with Chipotle Salsa ............................................................ 263

Grilled Fish Steaks with Avocado and Citrus Salsa ................................................. 264

Whole Grilled Trout with Thyme and Almond Butter Sauce ................................. 266

Flatfish Fillets Grilled on Lemon Slices with Mediterranean Skillet Sauce .............. 269

Seasoned and Breaded Catfish Fillets with Basil Mayonnaise .............................. 271

Asian-Style Salmon Fillets with Vegetables .............................................................. 272

Smoked Salmon Fillet .................................................................................................. 275

Scallop Kebabs with Pineapple and Bacon .............................................................. 276

Grilled Clams and Mussels with Lemon Butter or Fresh Tomato Sauce .............. 278

Grilled Soft-Shell Crabs ............................................................................................... 280

Pesto Shrimp in the Shell ........................................................................................... 281

Jimmy Schmidt’s Grilled Barbecued Shrimp ........................................................... 283

Vegetables Linguine with Goat Cheese and Grilled Asparagus ................................................. 289

Garlic-Grilled Portobellos ........................................................................................... 294

Grilled New Potato Salad with Fresh Mint ............................................................... 298

Stuffed Summer Squash .............................................................................................. 299

Grand Marnier Grilled Sweet Potatoes ..................................................................... 301

Grilled Tomatoes with Cumin Butter ........................................................................ 303

Side Dishes Couscous with Apples, Onions, and Raisins ............................................................ 304

Middle Eastern Rice .................................................................................................... 305

Tomato and Red Onion Salad .................................................................................... 306

Orange-Ginger Coleslaw ............................................................................................. 307

Tabbouleh .................................................................................................................... 308

Macaroni Salad with Sun-Dried Tomato Mayonnaise ............................................. 309

Yogurt Cucumber Salad .............................................................................................. 310

Pizzas, Sandwiches, and Other Finger Foods Sun-Dried Tomato and Mozzarella Cheese Pizza .................................................... 313

Tomato Bruschetta ..................................................................................................... 315

Best-Ever Fajitas .......................................................................................................... 317

Mango and Cheese Quesadillas ................................................................................. 319

Tortilla Towers ............................................................................................................ 320

Open-Faced Grilled Eggplant and Goat Cheese Sandwiches ................................. 321

Gorgonzola and Fig Sandwiches ................................................................................ 323

Fruits Foil-Wrapped Baked Apples ....................................................................................... 327

Grilled Figs and Prosciutto ......................................................................................... 328

Grilled Bananas with Caramel Sauce ........................................................................ 329

Grilled Pound Cake and Fruit with Brandy Sauce ................................................... 330

Cocktails Classic Daiquiri ............................................................................................................ 331

Mojito Mojo .................................................................................................................. 332

Frozen Mango Martini ................................................................................................. 332

Caipirinha ..................................................................................................................... 333

The Best Bloody Mary Ever ....................................................................................... 333

Table of ContentsIntroduction ................................................................. 1

About This Book .............................................................................................. 2

Conventions Used in This Book ..................................................................... 2

What You’re Not to Read ................................................................................ 3

Foolish Assumptions ....................................................................................... 3

How This Book Is Organized .......................................................................... 4

Part I: Getting Ready to Show the Grill Who’s Boss .......................... 4

Part II: Adding Spice to Your Life ......................................................... 4

Part III: For the Fanatics of the Classics .............................................. 4

Part IV: Grilling Everything Under the Sun ......................................... 5

Part V: The Part of Tens ........................................................................ 5

Icons Used in This Book ................................................................................. 5

Where to Go from Here ................................................................................... 6

Part I: Getting Ready to Show the Grill Who’s Boss ......... 7

Chapter 1: Mastering Grill-Speak . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9Two Key Terms: Direct Grilling and Indirect Grilling ................................. 9

Searing food with direct, no-frills grilling ......................................... 10

Staying away from the heat: Indirect grilling ................................... 11

Slow and Smoky: Barbecuing with Success ............................................... 13

Even Slower than Barbecuing: Smoking ..................................................... 14

Dry smoking .......................................................................................... 15

Water smoking ..................................................................................... 15

A Whole Mess of Grilling Terms: A Griller’s Glossary ............................... 16

Looking at a Few Guidelines before You Begin .......................................... 18

Chapter 2: Buying the Grill of Your Dreams (and Accessories to Boot) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

Choosing the Type of Grill You’ll Shop For ................................................ 22

Perusing your options ......................................................................... 22

Comparing the two main types: Charcoal or gas? ........................... 24

What Do You Have to Offer? Looking at Grill Features ............................. 27

Playing with Tools and Toys ........................................................................ 28

Kid in a grilling shop: Looking at basic grilling utensils ................. 28

Surveying tools and toys for the serious griller............................... 33

Caring for Your Grill ...................................................................................... 39

Oiling the grids ..................................................................................... 39

Cleaning the grill inside and out ........................................................ 39

Storing your grill .................................................................................. 40

Grilling For Dummies, 2nd Edition xivChapter 3: To Build a Fire . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41

Getting Your Grill Ready for Use ................................................................. 41

Fueling a Hunk of Burnin’ Fire ...................................................................... 42

Using propane with your gas grill ...................................................... 42

Going with the old standard: Charcoal briquettes .......................... 43

Grilling like a pro with natural lump charcoal ................................. 44

Adding hardwood chips or chunks ................................................... 45

Arranging the Coal to Suit Your Fancy ....................................................... 47

Let There Be Flames: Igniting Your Grill ..................................................... 48

Your very best bet: An electric charcoal igniter.............................. 48

The runner-up: A chimney starter ..................................................... 50

Old-school style: A butane lighter ..................................................... 51

Controlling and Maintaining the Heat ......................................................... 52

Part II: Adding Spice to Your Life ................................ 55

Chapter 4: Peeking Inside the Grilling Guru’s Pantry . . . . . . . . . . . . . . 57Adopting Some Kitchen Helpers: Bottled and Canned Goods ................. 57

Condiment-ry, My Dear Watson ................................................................... 59

Flavoring Foods with Oil ............................................................................... 61

Adding Tartness with a Splash of Vinegar ................................................. 63

Sweeten the Pot: Using Sweeteners in Sauces and Marinades ................ 63

Wine and Dine Me: Marinating and Basting with Wines ........................... 64

Walking through a Griller’s Herb Garden ................................................... 65

Adding Zest with Fruits and Veggies ........................................................... 70

Chapter 5: Infusing Foods with Flavor: Marinades, Oils, and Rubs . . . 73The March of the Marinades ........................................................................ 74

Choosing your marinade ingredients ................................................ 74

Preparing to marinate ......................................................................... 76

Deciding how long to marinate your food ........................................ 77

Using marinades for basting and finishing ....................................... 77

Flavoring with Oils: The Slick Solution ....................................................... 84

Rub-a-Dub-Dub: Coating Foods with Dry Rubs .......................................... 85

Chapter 6: The Saucy Side of Grilling . . . . . . . . . . . . . . . . . . . . . . . . . . . 91Adding Flavor with Warm Sauces ................................................................ 91

Chillin’ Out: Working with Cold Sauces ...................................................... 98

Complementing Foods with Condiments ................................................. 100

Salsas ................................................................................................... 101

Mayonnaise ......................................................................................... 103

Chutneys ............................................................................................. 104

Other condiments .............................................................................. 108

Dressing Up Your Meal Using Compound Butters .................................. 110

xv Table of Contents

Part III: For the Fanatics of the Classics .................... 113

Chapter 7: Bun-Lovin’ Burgers, Sausages, and Hot Dogs . . . . . . . . . 115Everyone Loves a Burger ............................................................................ 115

Choosing your burger meat .............................................................. 116

Creating the mixture of ingredients ................................................ 116

Preparing your patties for the grill .................................................. 117

Topping your burger ......................................................................... 121

Simple Sausages and Fancy Franks ........................................................... 122

Knowing how long to cook ’em ........................................................ 124

Loading up on toppings .................................................................... 125

Chapter 8: Swordplay: Grilling Kebabs and Satay . . . . . . . . . . . . . . . 127Ladies and Gentlemen — Choose Your Skewers! .................................... 128

Mastering the Skill of Grilling Kebabs ....................................................... 129

Putting Veggies on a Stick: The Fun Way to Eat Them ........................... 129

Kebabing for Beef ........................................................................................ 131

Porky Pig on a Stick ..................................................................................... 135

Lamb Kebabs — the Real Deal ................................................................... 138

Chicken Flying Full Mast, Half-Mast, All Over the Mast .......................... 141

Gone Fishin’ and Sea Divin’ (For Kebabs) ................................................ 143

Please Satay for Dinner ............................................................................... 147

Chapter 9: Maybe Messy, Definitely Delicious: Ribs Worth Drooling Over . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 151

Back, Spare, and Country-Style: Recognizing Pork Rib Varieties .......... 152

The Many Ways to Grill Pork Ribs ............................................................. 152

Getting to Know Beef Ribs .......................................................................... 162

Chapter 10: Pair a Rotisserie with a Grill? Oh Yes, You Can . . . . . . . 165Grilling Off the Grid: A Primer on Rotisserie Cooking ............................ 165

Choosing the best meat for the mill ................................................ 166

Keeping some general tips in mind ................................................. 166

Heeding meat-specific rotisserie cooking tips ............................... 168

Let the Rotisserie Games Begin! ................................................................ 170

Part IV: Grilling Everything Under the Sun ................. 179

Chapter 11: Beef: It’s What Grills Were Made For . . . . . . . . . . . . . . . 181All You Need to Know to Grill a Mean Hunk of Beef ............................... 181

Grading beef ....................................................................................... 182

Naming the cuts of beef .................................................................... 184

Preparing and Grilling Your Steaks ........................................................... 187

Love them tender: Marinating meats before grilling ..................... 188

Grilling ’em up! ................................................................................... 189

Giving Grilled Beef Roast a Chance ........................................................... 195

Grilling For Dummies, 2nd Edition xviChapter 12: Pork — The King of Barbecue . . . . . . . . . . . . . . . . . . . . . . 199

Hit Me with Your Best Cut .......................................................................... 199

Here’s the Rub: Flavoring Pork with Herbs and Spices .......................... 202

And This Little Pork Was Done Just Right ................................................ 202

Chop, chop, who’s there? ................................................................. 204

Brine ’n dine ....................................................................................... 208

Tenderloin is the night ...................................................................... 210

Chapter 13: Savoring the Peppery Meat of the Middle East: Lamb . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 215

Lamb and Spice and Everything Nice: What You Need to Know ........... 215

Surveying the cuts ............................................................................. 216

Looking for lamb by country of origin (yes, it matters!) .............. 216

Seasoning your lamb ......................................................................... 218

Grilling your lamb with TLC ............................................................. 219

Licking Your (Lamb) Chops ....................................................................... 220

The Lowdown on Lamb Shoulders ............................................................ 221

A Leg Up on Lamb ........................................................................................ 223

Grill roasting a leg .............................................................................. 223

Grilling legs, steak-style .................................................................... 224

Butterflying, marinating, and grilling legs: A no-fail method ........ 225

Racking Up Lamb for the Grill .................................................................... 228

Chapter 14: Birds of a Feather . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 231Finger-Lickin’ Chicken ................................................................................. 231

Handling chicken with care .............................................................. 233

Grilling chicken breasts .................................................................... 233

Just wingin’ it ...................................................................................... 236

Chowing down on chicken quarters ................................................ 239

It’s thigh time to grill some legs ....................................................... 243

Dishing up a whole chicken .............................................................. 244

Being Thankful for the Many Uses of Turkey ........................................... 247

Game Birds Make for Healthy Eating ........................................................ 251

Comparing wild versus farm-raised game birds ............................ 251

Surveying game bird varieties .......................................................... 252

Chapter 15: She Grills Seafood by the Seashore . . . . . . . . . . . . . . . . . 259More Fish at Market, if Fewer Fish in the Sea .......................................... 260

Cooking Fresh Fish by the Cut ................................................................... 260

Fish steaks: The thick and easy cut ................................................. 261

Making heads and tails of whole fish .............................................. 265

Being gentle with fillets ..................................................................... 268

Holy Smoked Fish, Batman! ........................................................................ 274

Mmm, Mollusks! Clams, Mussels, and Scallops ....................................... 276

The Softest Swimmer in the Sea: Soft-Shell Crabs ................................... 280

Don’t Call Me a Shrimp (But Do Feed Me Some!) .................................... 281

xvii Table of Contents

Chapter 16: Not for Vegetarians Only: Vegetables and Side Dishes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 285

Updating Your Mom’s Veggie-Cooking Technique .................................. 286

Simple seasoning (and brief marinating) is best ........................... 286

Exercising care while grilling ........................................................... 287

Simply Vegetables ....................................................................................... 288

Artichokes ........................................................................................... 288

Asparagus ........................................................................................... 289

Belgian endive .................................................................................... 290

Broccoli ............................................................................................... 290

Brussels sprouts ................................................................................ 291

Carrots................................................................................................. 291

Corn ..................................................................................................... 291

Eggplant .............................................................................................. 292

Garlic ................................................................................................... 293

Leeks .................................................................................................... 293

Mushrooms ......................................................................................... 294

Onions ................................................................................................. 295

Parsnips .............................................................................................. 296

Peppers ............................................................................................... 296

Potatoes .............................................................................................. 297

Squash ................................................................................................. 298

Sweet potatoes ................................................................................... 300

Tomatoes ............................................................................................ 302

Not Grilled, but Still Good: Warm and Cozy Sides ................................... 303

Cool and Refreshing Sides .......................................................................... 306

Chapter 17: Grill to Go: Sandwiches, Pizzas, and Other Finger Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 311

Giving Pizza the Third Degree .................................................................... 311

Play dough perfect ............................................................................. 311

Can you top this? ............................................................................... 312

Adding charcoal and hardwood to the mix .................................... 314

Bring on the Bruschetta .............................................................................. 315

Fixin’ Fajitas and Fajita Fixins .................................................................... 316

Let Them Eat Quesadillas ........................................................................... 319

Sandwich Face-Off ....................................................................................... 321

Chapter 18: Sweets Can Take the Heat, Too (And Cocktails Cool and Refresh) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 325

Grilled Fruit? Oh Yeah! ................................................................................ 325

Care for a Cocktail? ..................................................................................... 331

Grilling For Dummies, 2nd Edition xviii

Part V: The Part of Tens ............................................ 335

Chapter 19: The Ten Commandments of Grilling . . . . . . . . . . . . . . . . . 337Practice Patience with Your Fire ............................................................... 337

Organize Your Grill Space .......................................................................... 337

Flavor Your Food ......................................................................................... 338

Don’t Skimp on Fuel .................................................................................... 338

Police the Fire! ............................................................................................. 338

Build a Fire with Different Hot Spots ......................................................... 339

Understand the Grilling Variables ............................................................. 339

Figure Out When Food Is Done .................................................................. 339

Sprint from the Grill to the Table .............................................................. 340

Relax! ............................................................................................................. 340

Chapter 20: Ten of Our Favorite Barbecue Joints . . . . . . . . . . . . . . . . 341Arthur Bryant’s ............................................................................................ 341

Charlie Vergos’ Rendezvous ...................................................................... 341

Kreuz Market ................................................................................................ 342

Goode Company Texas Bar-B-Q ................................................................. 342

Carson’s ........................................................................................................ 343

Blue Smoke ................................................................................................... 343

Lexington Barbecue No. 1 ........................................................................... 343

Sconyers Bar-B-Que ..................................................................................... 344

Sonny Bryan’s Smokehouse ....................................................................... 344

Ono Hawaiian Foods ................................................................................... 344

Appendix: Metric Conversion Guide . . . . . . . . . . . . . . . . . . . . . . . . . . . 345

Index ....................................................................... 349

Introduction

If your grilling experience is limited to flipping a few burgers on a kettle

grill or roasting a hot dog on a branch over an open fire when you were a

kid at camp, you’ve just scratched the surface of what can be a very exciting

(and somewhat intimidating) way to cook. After all, you’re dealing with an

open fire, red-hot coals, and a certain amount of danger, not to mention the

potential embarrassment of burning the heck out of a $10 steak.

What was once a backyard adjunct to the kitchen, the grill has become as

essential an appliance as an oven, range, or microwave. The popularity of

grilling shows on TV, the availability of new ingredients, bottled sauces and

seasonings, and innovations to the grill itself show just how big grilling has

become.

Grilling has become such a popular American pastime in the last decade that

many people own two or more grills — a charcoal grill for weekend grilling,

a gas grill for weeknight grilling, and maybe a hibachi or portable grill for

tailgate parties or camping. Thus the need for a new edition of the original Grilling For Dummies.

Grilling For Dummies, 2nd Edition, takes you through the basics of grilling

and then shows you the infinite possibilities of this terrific cooking tech-

nique. Even if you’ve done a certain amount of serious grilling out on the

patio, this book can help you to refine your technique. It also introduces

you to many foods that you may never have considered suitable for grilling,

including vegetables and fruits. We also have updated the book to include

new techniques and more information on grills, accessories, and the ingre-

dients themselves — some of which weren’t even available a decade ago.

Finally, we try very hard to take the intimidation factor out of the process

and replace it with a whole lot of fun.

We’ve noticed such a sharp increase in ethnic cooking done on the grill that

we’ve added a lot more Mediterranean, Middle Eastern, and Asian recipes

in this edition. We think it reflects current tastes. But we would love to hear

from you, the reader, as to what you’re interested in seeing and trying and

tasting in a world of grilling that no longer starts at Memorial Day and stops

after Labor Day.

2 Grilling For Dummies, 2nd Edition

About This BookGrilling For Dummies, 2nd Edition, is a book that will make an expert grill

master out of you — or at least make the exercise painless. But this isn’t just

a book of recipes or tips on how to buy a grill. The recipes and tips are all in

here, but the book includes a great deal more.

Grilling has its own jargon and requires its own accessories. So we explain

everything you need to know and buy to be successful with your grill. Grilling

has been so popular in the past decade that the market has responded by

improving features of basic grills and by providing a wider variety of grill

options. Even though all these new features make the grilling marketplace a

bit confusing, we ask you to relax because you have this book to help you!

We show you the differences — and they are numerous and significant —

among different grills and tell you what you can expect to pay for grills and

grill accessories.

In the recipe chapters, we discuss the kinds of foods that are great on the grill

and how to select them. The recipes range from classic to contemporary —

all perfect for the grill. We give you some quick information in the Part of

Tens, including ten ways to become a grill master, the ten best barbecue

places in America, and ten tips on how to throw an outdoor party — which,

in the end, is the best reason to grill.

We also include a section of color photos that shows you what some of our

recipes look like. (This section is located in the center of the book.) These

photos are so mouth-watering that you’ll want to go directly to the recipes

and start grilling.

You don’t need to read this book straight through. In fact, we’ve deliberately

arranged it so it works for those who already know a bit about grilling as well

as for those who are just beginners. Depending on your admitted level of

expertise, you may want to skip directly to the recipes (see Parts II, III, and

IV), or you may want to start with Chapter 2 to find out more about the differ-

ences between gas grills and charcoal grills. Go right ahead: Read the book in

any order you want. That’s why this book looks and reads the way it does.

Conventions Used in This BookHere are a few guidelines that’ll help ensure your success with the recipes in

this book:

✓ Pepper means ground black pepper unless otherwise specified.

✓ All butter is unsalted.

3 Introduction

✓ Sugar is granulated unless otherwise noted.

✓ All temperatures are Fahrenheit.

In addition to the conventions we follow for the ingredients, we use a few

other conventions to point out helpful info:

✓ We use italic to point out new terms that we define.

✓ We use boldface to highlight the keywords in a bulleted list or the

action parts of numbered steps.

✓ We use monofont to point out Web addresses that you may want to

check out for further information that we don’t dive into here.

What You’re Not to ReadSidebars contain extra information, so you don’t have to read them. They do,

however, often explain some fun technique or issue in more detail, and you

may find the information helpful. So skip over these paragraphs if you want,

but know that you may be missing some gold nuggets of additional info if

you do!

Foolish AssumptionsWe’re making certain assumptions about you, the reader, in this book. First

of all, you obviously have a real interest in good cooking and grilling beyond

the obvious burgers and hot dogs, so we gear this book toward you, the

reader who really wants to take a little time to get the best results.

Although we never take our assumptions for granted, we believe that you’re

well aware of the dangers of working with an open fire. But we still continue

to stress the safety rules throughout the book. If you wish to skip around this

book for information, that’s great. But we urge you to read every safety tip

that you come across.

We keep our recipes as simple as possible in terms of their instructions, but

we firmly believe that these recipes take grilling several steps higher than

some of you may have thought possible. Even those with only basic cook-

ing skills shouldn’t have the slightest trouble following any recipe in this

book. But if you’ve never done much grilling before, go step-by-step through

our simple, classic recipes for items like steaks and burgers. Then try some

simple seafood recipes, like a swordfish steak. By the time you master those

recipes, you’ll be able to reproduce anything in this book.

4 Grilling For Dummies, 2nd Edition

How This Book Is OrganizedAs with all the books in the For Dummies series, Grilling For Dummies, 2nd

Edition, is arranged for maximum ease of use. We break down subjects into

simple-to-understand units. We begin with a section we call a part, which is

further broken down into chapters, within which we cover specific subjects

and topics, often with lists for handy reference.

Part I: Getting Ready to Show the Grill Who’s BossIn this part, we go over everything you need to know to decide among the

various kinds of grills on the market, their relative virtues and problems,

their costs, and what all those grilling terms mean when you’re ready to buy.

We also provide a checklist of accessories.

This part also shows you the differences among hardwoods, charcoal, bri-

quettes, self-igniting coals, flavoring woods, and any other fuel that makes

for a good fire. This part also explains how to make a good fire for your par-

ticular intentions, whether you’re grilling fish, barbecued ribs, or kebabs. We

discuss the strategies of safely starting a fire and maintaining it for maximum

effect, and then we make some recommendations about the best fire starters

on the market, from electric coils to metal chimneys.

Part II: Adding Spice to Your LifeThis is the part where you really start to cook. First, we help you stock your

pantry with the kinds of foods and seasonings that make for great grilling.

Anyone can slap a sirloin down on a grill, but this part suggests herbs, spices,

rubs, and marinades that can add flavor and texture to your grilled foods.

We also provide some delectable sauces on the side that add measurably not

just to the grilled foods but to the other ingredients on the plate.

Part III: For the Fanatics of the ClassicsReady, set, grill! In this part, we cover old-fashioned favorites like burgers

(there’s more to a great burger than buying a frozen patty at the supermar-

ket, you know), hot dogs, kebabs, ribs, and rotisseried foods. In Chapter 9, we

also explain the distinctions between regular grilling and barbecuing (ribs, in

particular), which can be easily accomplished at home with a little patience

and a lot of time.

5 Introduction

Part IV: Grilling Everything Under the SunThis part takes you beyond the old-fashioned grilled foods and invites you to

try a variety of recipes, including those for beef, pork, lamb, and chicken. We

give you tips about how to buy the best cut for your purposes. This part also

shows you that the grill is one of the most versatile cooking methods imagin-

able for adding flavor to seafood, vegetables, and even fruits. And if you’ve

never considered making pizzas or other sandwiches directly over coals, we

think that you’ll be surprised by the possibilities. We even include recipes

for some side dishes and our favorite cocktails to serve with the food that’s

coming off the fire.

Part V: The Part of TensWe finish the book with some fun information that will make outdoor cooking

even more enjoyable. Here, you get tips on ten crucial grilling guidelines as

well as our personal pick of the best barbecue restaurants across the United

States, where you may pick up a few pointers that even we missed.

At the end of this book, we include an appendix with a Metric Conversion

Guide to help you quickly translate common abbreviations for cooking mea-

surements and figure out how to change the recipe measurements to metric

sizes.

Icons Used in This BookThis book uses icons that alert you to something you may not have thought

of but that will help make outdoor cooking a lot easier and more pleasurable.

Here’s what they all mean:

This icon gives you tips on buying the best meats, seafood, vegetables, sea-

sonings, and equipment.

ONTH

E GRILL

These tips give helpful information about successful grilling techniques, from

temperature control to ease of cleanup.

This icon highlights advice that we suggest you keep in mind as you’re grilling.

6 Grilling For Dummies, 2nd Edition

All cooking involves a certain degree of danger, and safety should always be

on the mind of anyone cooking outdoors over an open fire. This icon reminds

you of ways to avoid personal injury or property damage.

Grilling itself is a pretty healthy way to cook, but this icon tells you how to fur-

ther cut the fat from grilled foods.

In addition, the following types of text offer ways to stretch the recipes in this

book:

Vary It! When you’re grilling, there’s never just one way to prepare a

recipe. So, we highlight ways that you can improvise and vary the prepa-

ration or the ingredients.

Go-With: These give you ideas for side dishes to pair with tasty grilled

main dishes; marinades and sauces that work well with your chosen

meat; and grilled fruits and vegetables that go with delicious recipes

throughout the book.

Where to Go from HereIf you’re just starting out in the wonderful world of grilling, we recommend

that you read the first several chapters — especially those on safety and

technique — before proceeding to the recipes. If you’re ready to start grill-

ing, simply go to the chapter that discusses the food you want to prepare.

Whatever your expertise level, remember that we’ve attempted to make

everything about grilling as simple to understand as possible. We’ve sprin-

kled plenty of little tricks and bits of advice throughout the book — they’re

sure to increase your knowledge and expertise as you become more experi-

enced. Our aim is to get you going if you’re just beginning and to make you a

master if you’re already good at one of the most popular and enjoyable social

activities that surrounds the enjoyment of good food and friends.

Part IGetting Ready to Show the Grill

Who’s Boss

In this part . . .

Grilling has its own jargon, equipment, and strategies —

all of which are completely different from traditional

cooking. This part introduces you to the grilling basics:

from a quick tutorial on Grill-Speak to guidelines on

shopping for a grill and from tips for cleaning up those

nasty bits of food and grease to sound advice for building

a perfect charcoal fire — with or without wood chips. We

also share a list of grilling gadgets and accessories that

range from must-haves to nice-to-haves — many of them

make perfect gifts for that special someone who lives to

flip burgers on the weekends (as we do!).

Chapter 1

Mastering Grill-SpeakIn This Chapter▶ Grilling directly and indirectly

▶ Understanding the finer points of barbecuing

▶ Looking into the process of smoking

▶ Getting to know grilling terms and guidelines

Nothing — not roasting, not frying, not sautéing, and certainly not

poaching — gives such wonderful, smoky flavor to food as grilling

does. And because it’s done outdoors, grilling is the most social of cooking

techniques. For as long as man has known how great foods can taste when

cooked over an open fire, grilling outdoors has been a social event that

invites people to participate.

By some strange twist of fate, men seem to take to grilling like ducks to water.

(Perhaps women have just let men think that they’re better at it!) But we find

that no matter who’s doing the grilling, everyone has fun. Grilling brings the

kitchen outdoors and often gathers friends, neighbors, and family members

around the grill to share stories, watch the fire, and trade recipes.

Grilling over a charcoal fire is perhaps the most interactive of all cooking

techniques. It demands that you respond like an athlete to the changes of a

live fire. This intense interaction is one of the aspects of grilling that makes it

so much fun. You have to play with and master the elements of fire, smoke,

and heat — and this book shows you how (as well as how to use a gas grill).

But first, in this chapter, we start off with some translation for you — from

Grill-Speak into everyday language.

Two Key Terms: Direct Grilling and Indirect Grilling

In your introduction to the language of grilling, we start you off with the two

basic methods of grilling — direct and indirect.

10 Part I: Getting Ready to Show the Grill Who’s Boss

Searing food with direct, no-frills grillingDirect grilling means that the food is placed on the grill directly over the

full force of the heat source, whether it’s charcoal, hardwood, or gas. (See

Figure 1-1.) Just about every food, from meats to vegetables, can be grilled

directly over fire. Some foods, however, are better cooked over indirect heat,

a great grilling technique that’s introduced in the following section. Foods

that are often grilled directly over the heat include hamburgers, hot dogs,

pork chops, lamb chops, boneless chicken breasts, beef tenderloins, and all

types of fish and shellfish.

Grilling over direct, intense heat sears the food, coating its exterior with a

tasty brown crust that’s loaded with flavor. Steamed or boiled foods don’t

have this flavor advantage, nor do foods that are stir-fried or microwaved.

The techniques of sautéing, deep-frying, roasting, and broiling create this

crusty effect, but grilling rewards you with a seared crust and the extra ben-

efit of smoky flavoring that comes from the charcoal, wood chips, or hard-

wood chunks. And unlike sautéing and deep frying, grilling doesn’t cook food

in a layer of hot fat to produce this sear — you get all the benefits of a rich,

brown crust with fewer calories.

Figure 1-1: The place-

ment of coals

depends on the type

of grill-ing you’re

doing.

Direct grilling — the primary focus of this book — is a fast cooking technique

that doesn’t require elaborate finishing sauces. Simple marinades (covered in

Chapter 5), salsas (discussed in Chapter 6), and condiments (also in Chapter 6)

are all you need to complement directly grilled meat.

The primary difficulty with direct grilling is that you must watch your food

closely to prevent it from burning.

On a charcoal grill, the coals should be spread in a solid layer that extends

about 1 to 2 inches beyond the edges of the food. In all our recipes, the grill